If you are concerned about those extra calories, either illuminate them or consider substituting a lower calorie nut like almonds. Sprinkle it with sea salt and optional sprinkles. Use a 2-inch cookie scoop to scoop out mounds of the mixture onto the chilled sheet pan. Mix until the cashews and toffee bits are completely covered in chocolate. The half cup used adds about 23 calories per cookie. Once the chocolate has completely melted, add in the cashews and toffee bits. However, cashews are packed with calories. The addition of cashews to this recipe adds more crunch and enhances the nutty flavour. Replace the ½ cup white sugar with ⅓ cup pure natural honey. Sugar optionsĭoes adding scoops of white sugar to recipes make you cringe? Then try a healthier substitute. You can even compromise with half butter (4 tbsp) and half coconut oil (4 tbsp). But if you’re trying to cut down on cholesterol from animal fat, then go with coconut oil. Of course, there’s nothing like the taste of cookies baked with butter. Besides peanuts, conventional peanut butter often contains added salt, sugar, hydrogenated vegetable oils, emulsifiers and preservatives.įor a more natural option, look for salt and sugar free peanut butter, made from just one ingredient, 100% peanuts. Since we’ll be using ¾ cup of peanut butter in this recipe, it’s time to look at the ingredients listed on the jar’s label. But you should know that there is more choice than just smooth or crunchy. Others spread it with jam to make PB&J sandwiches for their kids’ lunch. Peanuts Rise to Superfood Status – The Peanut Institute Peanut butter Studies…reveal that eating peanuts regularly helps prevent disease, improves life expectancy and delivers positive effects throughout the body. The peanut is a nutrient-rich powerhouse. The Healthier Option – Peanut butter made with only one ingredient, 100% peanuts. The classic recipe can easily be modified to reduce the calories, saturated fat and refined sugar. The average cheap plastic mixing spoon is just not up to the task. You will also need a very sturdy mixing spoon. If you don’t have a strong arm and a good grip, then maybe recruit somebody who is proud to show off their very capable muscles. You’ll find that out when you start to stir the ingredients together in the mixing bowl how sticky though dough can be. The reason is that the cold dough is less sticky and much easier to portion onto the baking sheets. For these cookies, that means chilling the dough for a few hours. It’s a nice tea-time snack.This is your classic peanut butter cookie recipe with a little extra crunch. Light and tender cookies with the perfect amount of sweetness. The cookies are rightly named melt aways because it melts in your mouth. Instead, I adapted these pecan meltaways or snowball cookies to make these crispy and delicious cashew cookies. Even though I wanted to replicate those cookies I postponed it for another time because only a few days ago I baked the Scottish shortbread cookies and I didn’t want to bake another shortbread right away. Thinking of it now after almost a decade of baking, I believe those were the shortbread type of cookies that also incorporated these broken pieces of nuts. Anyway, these biscuits or cookies were square in shape, had small pieces of cashew inside and some of them were topped on top of the cookies too. I came to know “cookies” only in 2003 after I moved to the US after my marriage. Nostalgic!īack in the 80s, there used to be small bakeries in each area that baked fresh bread every day and some of these bakeries made these simple yet tasty cashew cookies. Cashews were expensive and it was reserved only for special occasions and most of the kids would end up grabbing a handful of broken cashew pieces while some dessert was being cooked in the kitchen and being yelled my mom, grandmother, aunt, etc for plundering the cashews. Growing up in India we used a lot of cashew and peanuts in our cooking than any other nuts.
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